SUMMARY:

Responsible for the supervision of all relative food production, financial performance and quality assurance of finished products.  Responsible for the staffing, training, evaluation and coordination of related areas.  Assist in planning and designing menus. 

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

• Interacts effectively with the public and Team Members. Perform excellent customer service at all time.

• Check production levels and adjust if necessary.

• Assign production tasks to lead line cook.

• Review line for proper food levels and pars.

• Perform quality control tests.

• Participate in staff training.

• Maintains compliance with all regulations of health and sanitation standards as well as all applicable federal, state, local laws/ordinances; to include maintaining applicable food safety certification.

• Control labor cost.

• Assist in food production for restaurants and banquets.

• Maintain and ensure kitchen sanitation.

• Follow specs in all recipes and food apportionment.

• Assist in the preparation, portioning and garnishing of all foods.

• May be used as an usher as needed by management for events.

• Any reasonable request made by management.

SUPERVISORY RESPONSIBILITIES:

Directly responsible for supervising the activity of Dishwasher, Stewards, Prep Cooks and Line Cooks on a daily basis. 

Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.  Responsibilities include interviewing, hiring and training Team Members; planning, assigning, and directing work; appraising performance; rewarding and disciplining Team Members; addressing complaints and resolving problems.

PERFORMANCE REQUIREMENTS:

To perform this job successfully, an individual must be able to satisfactorily:

• Perform job duties, demonstrate excellent work habits, and deliver exceptional services to internal and external guests.
• Exhibit the highest degree of professionalism, including appearance, attendance, reliability, teamwork, ethics, integrity, and comply with all governing policies and procedures.
• Employ positive and professional communication skills and exercise professional interpersonal abilities (tact, diplomacy, and respect) with guest and co-workers at all times.
• Maintain a high level of organization, including an orderly and neat work area and excellent time management skills leading to the highest levels of productivity.
• Demonstrate a desire to succeed and willingness to help others succeed.
• Participate in open communication and provide feedback t management regarding operations, staffing personal development, and operational productivity.
• Serve as contributing Team Member of CGRC enhancing operations in all its business endeavors.

QUALIFICATION REQUIREMENTS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

                EDUCATION AND/OR EXPERIENCE:

High school diploma/GED or equivalent preferred.  Three to Five years experience in a high volume culinary operation in a restaurant or hotel.  Two years experience in supervisory position with a minimum of four direct reports.

                SPECIAL QUALIFICATIONS:

Strong organizational and interpersonal skills required.

LANGUAGE SKILLS:

Ability to read and interpret documents such as safety rules, operating and maintenance instruction, and procedure manuals.  Ability to write routine reports and correspondence.  Ability to speak effectively before groups of customers or Team Members of organization.

                MATHEMATICAL SKILLS:

Ability to work with mathematical concepts such as probability and statistical inference.

Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

                REASONING ABILITY:

Ability to define problems, collect data, establish facts, and draw valid conclusions.  Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job

While performing the duties of this job, the Team Member is regularly required to use hands to finger, handle, or feel objects, reach with hands and arms; and talk or hear. The Team Member frequently is required to stand and walk.    

The Team Member is frequently required to lift up to 25 lb.  Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job.

The noise level in the work environment is usually moderate.  When on the casino floor, the noise level increases to loud. When on the casino floor, the Team Member will be exposed to a smoke-filled environment.